Crab Cakes with Sriracha Remoulade

Crab cakes are one of those things that seem fancy and impressive, when in reality, they can be thrown together in under 15 minutes (if you’re quick) with non-perishable items you likely have in your cupboard. After realizing how easy and inexpensive it is to get near-restaurant-quality crab cakes at home, I now scoff at the $13 appetizer offered at your local fancy restaurant. Thanks, but I think I’ll just bring my own crab cakes from now on.


My recipe for the crab cakes is inspired by this food blogger, who uses fresh crab, and a lot of it. Maybe for special occasions I’ll bust out the fresh crab, but on days like today, I’m opting for the canned lump variety. Crab cakes always need a sauce to go with it. And no, I don’t think tartar sauce makes the cut. I whipped up a simple Sriracha remoulade inspired by this recipe. Since Sriracha may soon be hard to come by, it was difficult to part with even a few drops of what I consider to be the world’s single best hot sauce. On a side note, the city of Irwindale, California needs to suck it up. Burning eyes and headaches are a small price to pay for living in such close range to a Sriracha factory.

Ingredient list: Sriracha hot sauce, olive oil, panko bread crumbs, mayonnaise, Worcestershire sauce, Dijon mustard, a lemon, an egg, salt and pepper, red pepper flakes, parsley, chopped celery and canned lump crab. If you want bigger chunks of crab, go ahead and use 2 cans.

To make the remoulade, mix together mayonnaise, Dijon mustard, lemon juice, salt/pepper, and enough Sriracha until the desired spice level and color are reached.

Mix together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, salt, red pepper flakes, celery and parsley.

Then, gently fold the crab meat and panko into the mixture, taking care not to break up the crab lumps. Nobody likes a crab cake without crab lumps.

Divide the mixture up into 6 even parts, about 1/4 cup each. Roll them into balls, and then shape into a patty. If the mixture is too runny, add some panko. Too dry, add more mayo.

In a medium non-stick pan, heat olive oil to med-high heat, and add in the crab cakes. Cook on both sides until golden brown, about 5 minutes each side.

Top with the remoulade and serve with slices of lemon.

Crab Cakes with Sriracha Remoulade
Yields 6, cook time 20 minutes

  • 1/3 cup mayonnaise
  • 1-2 tablespoons Sriracha hot sauce
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • Salt/pepper to taste
  • 1 large egg
  • 2.5 tablespoons mayonnaise
  • 1.5 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1 stalk finely diced celery
  • Dash of red pepper flakes
  • 1 1/2 tablespoons parsley
  • 2 cans lump crab meat
  • 1/2 cup panko bread crumbs
  • Olive oil
  • Lemon slices for serving
  1. Make the remoulade by mixing together the mayonnaise, lemon juice, Dijon mustard, salt and pepper in a small bowl. Add in Sriracha a little at a time until desired spice level has been reached. Set aside.
  2. In a medium mixing bowl, combine egg, mayonnaise, Dijon mustard, Worcestershire, salt, red pepper flakes, celery and parsley.
  3. Gently fold in panko break crumbs and lump crab meat. Make sure crab is fully drained of liquids.
  4. Divide evenly into 6 patties by rolling into a dense ball and then forming into flat-topped shape.
  5. In a medium non-stick pan, heat olive oil. Once hot, add in the crab cake patties and cook over medium-high heat for about 5 minutes. Once golden brown, flip patties and cook another 5 minutes. Transfer the crab cakes to a paper towel to remove excess oil.
  6. Top with the Sriracha remoulade and serve hot with lemon slices.



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